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Pistachio-Cranberry Scones

Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Jan Gautro, Leigh Ann Ross
Yield 12 servings (serving size: 1 scone)
Our basic biscuit dough is enriched with sugar, egg, fruit, and nuts to make a sweet breakfast scone that's equally tasty served warm or at room temperature. A sprinkling of coarse turbinado sugar creates a crunchy topping.

Ingredients

  • 9 ounces all-purpose flour (about 2 cups)
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons chilled butter, cut into small pieces
  • 1/3 cup fat-free buttermilk
  • 1/4 cup granulated sugar
  • 3 tablespoons honey
  • 2 teaspoons grated lemon rind
  • 1 large egg, lightly beaten
  • 1/3 cup sweetened dried cranberries
  • 1/4 cup chopped pistachios, toasted
  • 1 large egg white
  • 2 tablespoons turbinado sugar

Nutrition Information

  • calories 191
  • caloriesfromfat 30 %
  • fat 6.4 g
  • satfat 3.3 g
  • monofat 2 g
  • polyfat 0.6 g
  • protein 3.9 g
  • carbohydrate 29.9 g
  • fiber 1 g
  • cholesterol 30 mg
  • iron 1.3 mg
  • sodium 184 mg
  • calcium 66 mg

How to Make It

  1. Preheat oven to 400°.

  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill flour mixture 10 minutes.

  3. Combine buttermilk and next 4 ingredients (through egg), stirring with a whisk until well blended. Stir in cranberries and nuts. Add buttermilk mixture to flour mixture; stir just until dough is moist.

  4. Turn dough out onto a lightly floured surface. Pat dough into an 8-inch circle on a baking sheet lined with parchment paper. Cut dough into 12 wedges (do not separate the wedges). Brush egg white over dough; sprinkle evenly with turbinado sugar. Bake at 400° for 13 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm or at room temperature.